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Olives with sun dried tomatoIngredients:500 gr black olives100 gr sun dried tomatoes2 tablespoons dried tomato oil2 garlic cloves2 bay leaves3 teaspoons fresh thyme2 teaspoons red wine vinegar2.5 dl olive oil extra virgin
extra:7.5 dl jar with cover
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If shown, hover = photo = conversion© Janneke's Recipe pages - recipe cannings lemonade, jelly, fruit, drinks
How to prepare:Wash the olives and dry with kitchen paper. Carve the olives a little.Put with the drained (keep the oil) and chopped sundried tomatoes, the pressed garlic cloves, bay leaves, thyme and red wine vinegar in the jar.Add the kept back tomato oil and the extra virgin olive oil. The olives must be entirely covered.Close the jar and place for at least 1 night in the fridge.Serve the olives at room temperature.Preservable for 3 months.
First published: April 12, 2003, Netherlands |
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